SPRING ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Meats
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Pork
1 t Soy Sauce
1 t Dry Sherry
1/2 ts Garlic Salt
2 tb Vegetable Oil
3 c Fresh Bean Sprouts
1/2 c Sliced Onion
1 tb Soy Sauce
1 tb Cornstarch
3/4 c Water, Divided
8 Sheets Egg Roll Skins
1/2 c Prepared Biscuit Mix
1 Egg, Beaten
Vegetable Oil For Frying
Hot Mustard
Tomato Catsup
Soy Sauce

Combine pork, 1 teaspoon soy sauce, sherry and garlic
salt; mix well. Let stand 15 minutes. Heat 2
tablespoons oil in hot wok or large skillet over
medium-high heat; brown pork mixture in hot oil. Add
bean sprouts, onion and 1 tablespoon soy sauce.
Stir-fry until vegetables are tender-crisp; drain and
cool. Dissolve cornstarch in 1/4 cup water. Place
about 1/3 cupful pork mixture on lower half of egg
roll skin. Moisten left and right edges withcornstarch
mixture. Fold bottom edge up to just cover filling.
Fold left and right edges 1/2 inch over; roll up
jelly-roll fashion. Moisten top egde with cornstarch
mixture and seal. Complete all rolls. Combine biscuit
mix, egg and remaining 1/2 cup water in small bowl;
dip each roll in batter. Heat oil for frying in wok
or large saucepan over medium-high heat to 370oF. Deep
fry rolls, a few at a time, in hot oil 5 to 7 minutes,
or until golden brown, turning often. Drain on paper
towwels. Slice each roll into 4 pieces. Serve with hot
mustard, catsup and soy sauce as desired. Typed by
Syd Bigger.

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TANTE’S BOOZE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Cake Mixes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ELAINE RADIS BGMB90B
1 pk Orange Supreme Cake Mix
1 pk Instant vanilla pudding
1/2 c Oil
4 Eggs
1/2 c Orange juice
1/4 c Galliano liqueur
3/4 c Vodka

1. Lightly grease and flour a 10″ spring form pan.
2. Mix all the ingredients together in a mixer until
well blended.
3. Pour into the pan and bake in a preheated oven at
350 degrees for about 50 minutes.
4. Let cool on a rack for 25 minutes before
removing from the pan.
NOTE: This makes a great adult Halloween cake. Frost
with orange cream cheese frosting and decorate like a
jack-o-lantern. And it is EASY!

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PEANUT BUTTER CHIFFON PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 teaspoon Unflavored gelatin
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 cup Water
1/2 cup Peanut butter
2 Egg yolks — slightly beaten
1 teaspoon Vanilla
2 Egg whites
2 tablespoon Sugar
1/2 cup Whipping cream
1 Fully ripened banana (opt.)
1 9″ baked pastry shell — cooled

Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.

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Hawaiian Cake

Recipe By : Women’s Circle, Home Cooking
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese — softened
8 ozs Cool Whip Lite® — thawed
20 ozs crushed pineapple — drained
1/4 c coconut
1/4 c walnuts — chopped
1/4 c maraschino cherries — drained and chopped

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. Prepare cake mix according to package directions. Pour into
prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
pudding according to package directions. Add cream cheese and whipped
topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained
pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and
coconut.

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Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
Carbohydrate; 3mg Cholesterol; 352mg Sodium

Serving Ideas : Refrigerate until ready to serve.

—
Anita A. Matejka

Texas, USA

9 eggs, separated, room temperature
1 1/2 cups sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tblsp lemon juice
grated peel of 3 lemons
grated peel of 5 oranges
1/2 cup lemon juice (about 3-4 lemons)
2 cups orange juice (about 6-8 oranges)
1 1/2 cups sugar
1 1/2 cups shredded coconut

Preheat oven 350 degrees. Spray 3 (8 inch) round cake pans with
vegetable cooking spray. In large bowl, beat egg whites until they
hold stiff but moist peaks. In large bowl, beat egg yolks until
lemon colored and very light. Slowly beat in 1 1/2 cups sugar.
Fold in egg whites. Gently fold in flour, salt and 1 tablespoon
lemon juice, mixing only enough to blend in flour. Divide batter
equally among prepared pans. Bake in preheated oven 35-45 minutes
or until a wooden pick inserted into center comes out clean. In a
medium size bowl, combine citrus peels and juices, 1 1/2 cups sugar,
and 1 cup of coconut. Stir mixture to dissolve sugar. Remove cake
layers from pans to trays. Spoon citrus mixture over tops of warm
layers; cool. Stack layers on a serving plate. Let stand several
hours before serving to allow cake to absorb liquid. To serve,
sprinkle with remaining 1/2 cup coconut.

Makes: 1 (8 Inch) layer cake

Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

—–

>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

Breakfast Pizza

Recipe By : Chelsea Milling Company
Serving Size : 10 Preparation Time :0:12
Categories : Pizza Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 ozs pizza crust mix
4 pcs low-fat breakfast sausage — cooked and crumbled
4 slices low-fat bacon — cooked and crumbled
1 c fat-free cheddar cheese — grated
1 c Hash Brown Potatoes — broken up
6 egg whites — whipped
3 tbsps skim milk
1 tsp salt
1/2 tsp black pepper

Preheat 375. Prepare pizza crust according to package directions. Sprinkle
sausage and bacon over crust. Then, sprinkle with potatoes and cheddar
cheese. Meanwhile, in a mixing bowl, combine egg whites, milk, salt, and
black pepper. Pour over potatoes and cheddar cheese. Bake for 20 minutes or
until crust is golden brown.

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Per serving: 126 Calories; 3g Fat (19% calories from fat); 8g Protein; 18g
Carbohydrate; 4mg Cholesterol; 609mg Sodium

—
Anita A. Matejka

Texas, USA

Amish Friendship Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads – Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Oil
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Vanilla
2 cups Plain flour
3 Eggs
1 1/2 teaspoons Baking powder
1 small Box instant vanilla pudding
1/2 teaspoon Salt

1/2 teaspoon Baking soda

Do not use metal. Do not refrigerate. Cover lightly.

Day 1 Find out what day it is. Day 2 Stir with wooden spoon Day 3 Stir
with wooden spoon Day 4 Stir with wooden spoon Day 5 Add 1 cup each
sugar, milk, plain flour. Stir well with wooden spoon. Day 6 Stir with
wooden spoon Day 7 Stir with wooden spoon Day 8 Stir with wooden spoon
Day 9 Stir with wooden spoon Day 10 Add 1 cup each sugar, milk, plain
flour. Pour 1 cup mix in 3 plastic or glass containers. Give 2 to
friends; keep one for starter. Add to remaining cup and mix well:

Optional: add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc.

Pour into 2 well greased loaf pans or 1 Bundt pan. (My tube pan
worked well.) Bake at 350 degrees for 40-50 minutes, until toothpick
comes out clean. Let cool in pan 10 minutes then remove.

Source: Jennie Oles
Originally Posted by Kim Smith.

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Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

—–

Title: Cranberry-Rice Stuffing
Categories: Diabetic, Dressings, Rice, Fruits
Yield: 4 servings

1/4 c Brown rice; uncooked 1/4 c Onion; chopped
3/4 c Water; 1 c Fresh or frozen
cranberries;
1 tb Vegetable oil; 1/4 ts Dried thyme;
1 1/2 c Mushrooms;(1 1/2 lb) sliced 1/4 ts Dried basil;

Cook the rice in the water until tender, about 1 hour. Saute the
remaining ingredients in a skillet until the celery and onion are
tender. Add the rice and stir to blend. Use as a stuffing in one
small chicken.

1/4 recipe – 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11
grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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